Description
The perfect cookie to welcome fall! Just the right amount of pumpkin, spices and chocolate! It’s hard to believe it’s gluten-free! Enjoy!
Ingredients
- 1 stick Unsalted Butter, melted
- 1 Tablespoon Vanilla
- 6 Tablespoons Canned Pumpkin
- 4 ounces, weight Cream Cheese
- 1 box (15 Oz. Size) Betty Crocker Gluten-Free Yellow Cake Mix
- 1-½ Tablespoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- 1 cup Chocolate Chips
- 3 Tablespoons Cinnamon For Coating
- 1 cup White Sugar For Coating
Preparation
Preheat oven to 350 F.
In a large bowl, combine the melted butter, vanilla, pumpkin and cream cheese. Mix until combined. Add cake mix and spices and stir to combine. Fold in chocolate chips.
Roll dough into tablespoon size balls.
Combine the cinnamon and sugar in a small bowl, and roll the dough balls in it. Place cookie balls onto a parchment lined cookie sheet, spacing them an inch or two apart.
Bake at 350 F for 16-18 minutes.
